Thursday, May 29, 2014

Sourdough loaf with Wild Rice

Stefanie of Hefe und Mehr is the lovely host for this month’s Bread Baking Day #68. She likes us to bake with ancient recipes of ancient grains and with sourdough. When I read this I had 3 days until submission day. So, it’s time to bake!

I couldn’t find an ancient recipe which appealed to me. I found Wild Rice on the local market. It’s a weekly market where local Thai people and people from nearby hill tribes bring their products. Thailand is one of the largest rice producers and exporters. But, I’m not looking for “rice” even though I’m looking for “Wild Rice”. Wild Rice is categorist as a cool season cereal.
Wild rice (also called Canada riceIndian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.
Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.
The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.
Today I’m baking a loaf with sourdough, ancient flour: spelt and ancient grains: wild rice.

Wild Rice

Saturday, May 10, 2014

Sourdough Crispbreads

very thin and crispy
As I mentioned 2 breads ago we visited the Netherlands again recently. Even though the reason was a very sad one because my mother died, during the visit we also enjoyed the special time with family and friends. And we also enjoyed the food we can’t buy here in Thailand.

In the Netherlands you can buy “Scandinavian knackerbrod”. We love to eat it with cheese and jam. I was looking for a good recipe for a long time and I was happy to see crispbreads in the latest book of Chad Robertson. They don’t look the same as the (thicker) knackerbrod, but these crispbreads are definitely worth a try.

I was happy I tried this recipe. Chad’s crispbreads are delicious. I added black and white sesame seeds, nigella seeds, flax seeds and left some plain with just some flaked salt.

I think they are dangerously delicious ;-) Sometimes you have food you can’t stop eating and this is one of them. Luckily the crispbreads are filled with good flours.
left: plain, nigella seeds, flax seeds, black and white sesame seeds